This is based off of one of Ina Garten’s recipes out of The Barefoot Contessa Cookbook. I’m a big fan of her recipes because many times they are timeless classics with just a few ingredients. Like all soups, this one tastes even better as leftovers. It makes a big batch, which you can divide into single servings and freeze for an easy dinner or lunch later in the week.

You’ll need:

1 lb Great Northern beans, soaked overnight in water

3 onions, sliced

¼ cup of olive oil

2 garlic cloves, minced

1 branch of rosemary (fresh should be used, but if you can’t find even a little plant at your grocery store use about 1 Tbs dried)

2 quarts chicken stock (or vegetable stock for a vegan option)

1 bay leaf

Salt and Pepper to taste

Sautee your onions in the olive oil until they are translucent.

Add your minced garlic and continue cooking for another 3 minutes.

The ingredients to a rosemary and white bean soup.

Add the drained beans, stock, rosemary, and bay leaf. Bring to a simmer and let it cook for about 40-45 minutes. The beans will be very soft when done.

Remove the rosemary branch (if fresh was used) and the bay leaf. Ladle into a food processor or blender, but reserve a cup or two if you like your soup with some texture. Pulse until roughly pureed.

Pour soup back into the pot, season with salt and pepper to your liking, and serve hot with crusty bread and a salad.